Hot Chocolate Cupcakes (Print Version)

# Ingredients:

01 - 1 cup superfine white sugar.
02 - 2 teaspoons of baking powder.
03 - 1/2 teaspoon fine sea salt.
04 - 1/2 cup of plant-based oil.
05 - 2 large eggs, brought to room temp.
06 - 1/2 cup chilled sour cream.
07 - 1 cup unsalted butter, softened.
08 - 2 and 1/2 cups icing sugar.
09 - 1 teaspoon of pure vanilla.
10 - 2 hot cocoa sachets.
11 - 2 tablespoons of warm water.
12 - 1/2 cup milk left at room temperature.
13 - 1/2 cup cocoa powder, no sugar added.
14 - 1 and 1/4 cups plain white flour.
15 - 1 cup marshmallow cream.

# Instructions:

01 - Heat the oven to 350°F if it’s convection or 325°F if not. Pop paper liners into your tin.
02 - Mix your dry things together. Stir in the oil, eggs, sour cream, and milk until smooth.
03 - Pour batter into the liners, filling them about 2/3 up. Bake for 16-18 minutes until spongy when pressed. Let them cool completely.
04 - Whip butter until it’s light. Add the icing sugar, then mix in the marshmallow cream and vanilla.
05 - Stir up the hot chocolate sauce. Frost the cupcakes, then drizzle the sauce and toss on some marshmallows.

# Notes:

01 - Torch the marshmallow topping for a roasted touch.
02 - Convection ovens bake at lower heat than conventional ones.

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